Mushroom Arancini & Truffle Dip
Serves 420 mins prep10 mins cook
This completely vegan Mushroom Arancini is paired with a delicious truffle dip. Using leftover mushroom risotto, it's rolled into balls, coated with breadcrumbs, and fried until golden. The truffle dip enhances the flavors, making it a perfect snack or appetizer.
0 servings
What you need
Instructions
1: First, make sure the risotto is nice & cooled. 2: Pour the breadcrumbs, flour & oat milk into separate shallow bowls. 3: Chop the vegan cheese into small 1cm pieces. 4: Season the breadcrumbs & flour with salt + pepper. 5: Take a small amount of risotto, place a piece of cheese inside, then roll into a golf ball size. 6: Get the vegetable oil up to temperature on a medium-low heat. 7: Fry the Arancini until golden crisp on all sides (8-10 minutes, turning when necessary). 8: For the truffle dip, mix mayo, minced garlic, chopped parsley, a squeeze of lemon juice & a swirl of truffle oil. Season with salt & pepper. 9: Drain excess oil off the Arancini, then serve on a plate with the truffle dip. Enjoy!View original recipe